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English Muffin Breakfast Casserole

This delicious, versatile and fulfilling English Muffin Breakfast Casserole recipe is sweet, savory and packed with protein and carbohydrates to keep you and/or your family members satiated for breakfast, lunch or dinner! In my opinion, the best part about a casserole is that upon storing it in the fridge and reheating it throughout the week, it still tastes so Dam Good and fresh, each day. 
As such, to make my life easier during the week, and to ensure that I am consuming hearty, filling and healthy meals, I am trying to be better about preparing my meals ahead of time while also keeping it exciting and interesting. As such, I have found that casseroles, like this English Muffin Breakfast Casserole, accomplish all of the above! 

So, to make our version of Lidey Heuck's English Muffin Breakfast Casserole recipe, first grab a bag of your favorite vegan sourdough Dam Good™ English Muffin variety (we used "Whole Wheat")!


  • Unsalted butter, for greasing the pan
  • 6 plain English muffins
  • 2 tablespoons olive oil
  • 1 pound bulk hot or sweet breakfast sausage or Italian sausage (we used Maple breakfast sausage)
  • ½ cup thinly sliced scallions, white and green parts (about 3 scallions)
  • Kosher salt and black pepper
  • 12 large eggs
  • 2 ½ cups whole milk
  • 2 cups shredded sharp Cheddar cheese, lightly packed (about 8 ounces)


  1. Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
  2. Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
  3. Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
  4. Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
  5. To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
  6. Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve."
Other types of breakfast casseroles:
  • Hashbrown Breakfast Casserole
  • Egg Casserole
  • Tater Tot Breakfast Casserole
  • Sausage Breakfast Casserole
  • Overnight French Toast
  • Cinnamon Roll Casserole
  • Biscuits and Gravy Casserole
  • Breakfast Casserole with Bacon
Other types of casseroles: 
  • Green Bean Casserole
  • Sweet Potato Casserole
  • Tater Tot Casserole
  • Corn Casserole
  • Tuna Casserole
  • Chicken Casserole 
  • Broccoli Casserole
  • Chicken and Rice Casserole

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For AMERICAN HEART MONTH (February), 10% of all sales from our "Original White" variety will be donated to the American Heart Association

As a mother daughter duo in business who both suffer from severe heart conditions, we were inclined to activate this fundraiser to Do Dam Good™ not only by donating money, but also by raising awareness about women's cardiovascular issues through sharing our stories. - Denise (owner) and Olivia Weale (operations manager)

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